Bring a large pot of water to boil and cook pasta according to box directions for al dente.
Meanwhile, cook onion, pepper, and shrimp in large nonstick skillet over medium heat for about 3-5 minutes or until vegetables are soft and shrimp is pink and cooked through. Set aside.
Place a large pot over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
Stir in Parmesan cheese and 2 teaspoons Cajun seasoning until smooth and thick. Add more Cajun seasoning as desired. Stir in onions, peppers, shrimp, and drained cooked pasta.
SNAPPY TIPS: You can omit the vegetables if desired and add your favorite vegetables or meats (such as andouille sausage, crawfish, or chicken) for easy new flavors. SNAPPY SUBSTITUTIONS: You can try using lighter creams or whole milk for a lighter version, but sauce will not thicken as much so you may want to also add a thickener. Try your favorite pasta instead of penne.
Cuisine: Cajun, Italian
Keywords: Cajun alfredo, how to make seafood pasta